Sautee the onion in the olive oil, in a medium pan, over medium high heat until the onion is translucent. Add the squash to the pan and stir until warmed through. Add the cooked onion and squash to a food processor and pulse on high until pureed. Transfer the squash/onion puree to a large saucepan, over medium heat. Add the chicken stock, nutmeg, curry, salt, and pepper and stir until well combined. Simmer for 20 minutes. (If soup is not smooth enough, return it to the food processor and pulse on high until it reaches desired consistency.) Top with roasted garlic shelled flax.